These pork chops are incredibly good, easy to make, and cook in minutes--really! You'll need butterflied chops, or you can use two half-inch thick chops for each serving and stack them with the filling in between. The chops are filled with a creamy mustard, sage, bacon mixture and Gouda cheese. I line my baking pan with aluminum foil to cook the chops, then toss the foil after cooking for easy cleanup. I also cook baby potatoes alongside the chops, which soak up the pork juices and make an easy side. The chops really are special and also simple to make. Enjoy!
Baked Stuffed Pork Chops With Mustard, Bacon, and Sage -- Serves 2+
8-12 baby potatoes, washed and halved (optional)
2 ounces of softened cream cheese (light is fine)
1 tablespoon of grainy Dijon mustard
1-2 tablespoons of cooked bacon bits (the kind that come in the bag pre-cooked is fine)
6-12 washed, dried sage leaves
1/2 teaspoon of pepper, divided
2 slices of Gouda cheese (or substitute your preferred cheese if you don't have it)
2 butterflied pork chops about 1/2-inch thick (about 16 ounces)
1/2 teaspoon of salt
1 teaspoon of cornstarch
1/4 teaspoon of paprika
If you're using the potatoes, place them in a bowl with 1/4 cup of water, cover them loosely with plastic wrap, and microwave them for 4-5 minutes or until barely cooked through (a knife should go in but the potatoes still be a little firm). Line a small baking sheet with aluminum foil and spritz the foil with non-stick cooking spray. Drain the potatoes and place them along the sides of the baking sheet. In a small bowl or cup, mix together well the cream cheese, mustard, bacon bits, and half the pepper. Divide the cream cheese mixture between the two pork chops, placing it on one half of each of the butterflied chops. Place half of the sage leaves on top of the cream cheese mixture, top with a slice of cheese, and fold the half of the chop without the cheese/cream cheese over the cheese/cream cheese-topped half. Season the top of the chops with salt, paprika, and the remaining pepper. Sprinkle on the cornstarch and top the chops with the remaining sage leaves. Spritz the tops of the chops well with non-stick cooking spray and place them on the baking sheet in the center of the potatoes. Bake the chops and potatoes for 15-20 minutes or until the chops reach an internal temperature (of the meat, not the filling) of 140 degree. Let the pork chops sit for five minutes before serving them.
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